Eggless Pancakes

This is a really simple post without a recipe per se, but the other morning, I wanted some pancakes. The pancake mix I had on hand (I know, what a bum, not even making pancakes from scratch) called for eggs. I had no eggs in my fridge! Based on the success of my Eggless Sugar Cookies, I decided to replace the eggs with yogurt. Again, I replaced each egg with 1/4 cup plain yogurt. I also added a bit of vanilla to add some flavor, (and so the pancakes wouldn't take too yogurt-y).

These were probably some of the tastiest pancakes!

Some of the rhubarb jam I made over the summer didn't quite set up as much as it should, but the runny jam worked divinely as a topping for my pancakes.

So, so good!

Eggless Sugar Cookie Cutouts

I promised my dad some sugar cookies for Sunday dinner. When I went to start making them, I realized that I didn't have any eggs! I did a little research online and decided to try using plain yogurt as a replacement (which actually was great for me, because happened to have plain yogurt in my fridge that really needed to be used). For each egg, I used 1/4 cup of yogurt. Eggs are also used as leavening, but since there was already baking powder and soda in the recipe, I didn't make any further changes.

I was really pleased with how tasty these cookies turned out! They tasted so good. No one would have even known they were eggless. :) Of course I told everyone. Bragging rights, you know. They weren't quite as fluffy as usual, so next time I might increase the baking powder a bit.

Ingredients:

• 1 cup shortening
• 1 cup sugar
• 1/2 cup plain yogurt
• 1 tsp vanilla
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Directions:
Beat shortening and sugar until light and fluffy. Add yogurt and vanilla.

Combine flour, baking powder, baking soda, and salt. Gradually add to creamed mixture; mix well. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/4" thickness. Cut with cookie cutters. Place on ungreased cookie sheets, 1" apart.

Bake at 325°F for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.

Frost as desired.